In a move that has delighted some and disgusted others, a chef in New York has made cheese out of his wife’s breast milk.

The idea struck chef Daniel Angerer 2 months ago after his wife gave birth and she began freezing her surplus milk.

She produced far more than she could use for their baby daughter Arabella. Daniel became curious as to whether human milk could be used in the kitchen.

So he began to experiment in using it to make cheese. He aged it for a few weeks before testing it – and was amazed at its sweet taste.

Now the unusual cheese is on sale at the upmarket Klee Brasserie in New York, USA.

Chef David is using it in a range of dishes including maple caramelized pumpkin encrusted cheese with concord grapes, and cheese rolled in dehydrated porcini mushroom powder with burned onion chutney

Daniel said: ‘Being a chef, you’re curious about anything in terms of flavour – you look out for something new and what you can do with it.

‘After two weeks ageing, it was somewhat like a raw-milk cheese – it had all the flavours in there. It tastes just like really sweet cow’s milk.

‘It wasn’t like, “Hey, this is such an amazing cheese.” It’s just like, “Can you use human milk? Yes, you absolutely can!”

Daniel offers a recipe for the adventurous to make their own. It requires four cups of milk, a small amount of yogurt, rennet and a teaspoon of sea salt, which he said will yield half a pound of cheese.

The chef, who first announced the project on his blog, received responses ranging from ‘gross..who’s supposed to eat this’, to ‘fabulous’.

His supporters are now urging him to consider making breast milk butter and breast milk ice cream.

Betsy’s Comment:

I cannot approve the use of an inferior product such as human breast milk to be used in any dairy product and can only authorize the use of pure dairy milk in the manufacture of cheese.

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